Buttermilk Bread Buttermilk Egg Less Challah Food

PERFECT CHALLAH BREAD

Steps:

• In the bowl of a stand mixer combine flour, sugar, yeast, salt, eggs, oil, and 1 cup of water.
• Using a bread hook, knead, adding the water about a quarter cup at a time.
• The dough should be wet and sticky but pulling away from the side.
• Cover with a damp towel and set in a warm place. Let the dough rise until double in size (about 45 minutes).
• Remove the dough and divide it in half. Take one half and braid on a floured surface. Repeat with the remaining dough.
• Place both on a parchment paper lined baking sheet and brush with egg wash. Let rise until double in size (about 45 minutes).
• Preheat the oven to 350°F or 175°C.
• Bake for 30 to 40 minutes or until golden brown.

BUTTERMILK BREAD, BUTTERMILK (EGG-LESS) CHALLAH

Steps:

• (Start with 6 cups of flour and add more as you need it).
• Mix the flour and salt in a large bowl.
• Mix the warm water, sugar, and yeast in a small cup and allow to proof for 10 minutes.
• Pour the yeast, buttermilk, and honey into the flour mixture and mix well. (If making challah add eggs at this stage too, you may need as little as 1/2 cup to as much as 2 cups of flour, the dough should be slightly tacky but not sticky).
• (If the dough is too dry add more buttermilk, if it is more like a cake batter add more flour, the measurements are approximate as your climate will change the consistancy of the dough).
• Knead by machine or hand for approximately 10 minutes.
• Cover the bowl with plastic wrap (not airtight) or a damp cloth, and set aside to rise until the dough has doubled in size, approximately 90 minutes.
• Divide the dough into 12 to 20 pieces. (If making Challah bread the loaves at this stage).
• Shape each piece into a ball and place in a round dish or spring-form pan close together.
• When all of the rolls are in the pan, cover again with plastic or a damp towel and set aside to rise again for an hour.
• Meanwhile, preheat the oven to 425.
• Uncover the rolls and brush gently with the egg wash. Sprinkle on the topping, if you like.
• Bake for approximately 30 minutes, or until the internal temp reaches 190-200°F (It might look finished on the outside but not on the inside, if you have a thermometer test the temp at about 20 mins, mines are usually done).
• Optional: Glaze the bread with butter when it comes out of the oven. Serve warm (but tastes fine cooled).

CHALLAH I (BRAIDED EGG BREAD)

Steps:

• Preheat oven to 400°F Dissolve 1 teaspoon sugar in 1/2 cup water in bowl of mixer. Sprinkle yeast over water and mix,let stand 10 minutes until foamy.
• Add the next 6 ingredients to mixing bowl. Mix with dough hook for 6 minutes. Dough should be a little sticky.
• Place in oiled bowl, cover and let rise in warm place until double in bulk.
• Punch down dough. Let rise again until double in bulk.
• Punch down again. Divide dough into 3 equal parts.
• Roll dough into three long strands. Braid the strands, tucking ends under. Cover with towel and let double in bulk.
• Brush with beaten egg yolk. Sprinkle with seeds. Bake at 400 F for approximately 30 minutes, until golden brown. The challah is done when it sounds hollow when thumped on the bottom.